A Feast Fit for Dad
step renders some of the beef fat while
crisping it up at the same time. Brown
all the fatty sides of the steak before
laying it flat. Not only will the finished
steak look more appetizing, but it’s
now going to cook in its own flavorful
fat, a rather perfect synthesis of meat
methodology if you ask me.
10 minutes before serving. Be sure to
include any juices you’ve captured, and
if deglazing a pan is in your repertoire,
don’t forget the pan sauce.
Now that the steak is laying flat,
let it cook on one side for about five minutes before turning it. Remember, you’re
using medium heat here and caramelization, not carbonization, is what you are
after. Occasionally tilt the pan, spoon up
some of the rendered beef fat and baste
the meat. After the steak has cooked for
a full five minutes on each side, flip it
frequently, about every minute, until
it’s done to your liking. Constant turning keeps the juices from congregating
on the surface of the meat (juices that
evaporate with an agonizing hiss as they
hit the pan) and results in a juicer steak.
30 baby potatoes (1 to 1 ½ inches in
diameter; 1 ¾ pounds total)
STEP 4:
Remove the steak to a cooling or
roasting rack and poise a plate beneath
to catch any juices. Simply plating the
meat would result in the bottom steaming in its juices as it cools, and some
of that precious caramelization that
you’ve taken so many steps to achieve
would be lost. Let the steak rest a good
STEP 5:
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PEACHYTHEMAGAZINE.COM
Instructions from LuluPowers.com
ROSEMARY POTATOES
1 tablespoon plus 1 teaspoon coarse
kosher salt
3 tablespoons extra-virgin olive oil
Special equipment: Twelve 6- to 8-inch
woody rosemary stems or bamboo
skewers, soaked in water 30 minutes
Cover potatoes in one inch of
cold water in a 4-quart pot. Then add
1 tablespoon kosher salt and bring to
a boil over high heat. Reduce heat and
simmer until potatoes are just tender,
12 to 15 minutes.
STEP 1:
Drain potatoes in a colander
and transfer to a large shallow pan to
cool quickly.
STEP 2:
If using a charcoal grill, open
vents on bottom of grill, then light
charcoal. Charcoal fire is hot when
STEP 3: